Combining something new with a favorite

On Tuesday I made this banana muffin recipe… I even made my own almond flour out of almonds. I did not use any sweetener, and they were so-so… I did love how moist the centers were, I’m sure that was due to using 6 eggs (!!!)

The boys each took a bite and declared them unedible….so I have been eating one or two a day so I don’t waste them. They are incredibly filling, and two alone could be a breakfast since each one has 18 grams of protein!

So I’ve decided that the next time I make them (because if the basic recipe is good, I will try it again with a little adjusting) I am going to add the cinnamon & nutmeg combination from our favorite banana muffin recipe that I’ve been making for years. I still remember trying this recipe the first time… who would have thought that something so different than my parents’ classic banana bread recipe, my all time favorite,  would be such a hit with my little picky eaters?!

Have you ever tried either of these recipes? If you are NOT eliminating sugar and grains from your diet I’d totally make the 2nd one…they are the best!


Comfort food favorite​

The one thing that I missed the most while doing the Whole30 (besides a glass of Great Lakes Red each evening) was oatmeal. I could eat oatmeal every single day. Not instant, although Maple Brown Sugar is almost like a guilty pleasure, but real oatmeal. They only take a few minutes to make and they totally warm my soul and fill me up until lunch. All grains are a no go on the Whole30 plan, so that’s why I’m not doing a “real” one again,  just a modified, clean eating, kind of plan. My favorite way to eat oatmeal is to add a big scoop of brown sugar and milk, but I have learned to eat them many different ways, classic, cold, overnight, etc. Today’s lunch is oatmeal since it is still winter break, I’m still sick and I am in need of some stick to the ribs comfort food.

This version has an egg (thanks to my friend Susan ‘s  recommendation) walnuts, raisins, Mexican vanilla, coconut milk, and a tiny pinch of cinnamon and brown sugar. It tastes almost like dessert, custard, or pudding. It is not sweet, but delicious and creamy. Now I think I am off for a nap!


One more try…

In September I did the Whole30 for the first time. It was one of the hardest things I have ever done, but I did it, and I did it 100%. No grains, no dairy, no sugar, no alcohol,(yes…30+ days without wine!), no soy, no additives. Even though I did it with full integrity, I didn’t do the re-entry well. I was terrified to add things like bread back in, so I just didn’t until I was starving one day and ate a sub…NOT a good idea!! I was miserable. But instead of re-starting, I just went back to my old eating habits…sweets, carbs, few veggies and since November I have felt miserable. Totally exhausted all of the time, achy bones and joints, stomach issues. I didn’t think that I felt great while doing the Whole30 until I wasn’t. So, I am ready to do something new…not necessarily a true Whole30, but being more aware of what I eat, and going back to some of my favorite Whole30 foods and meals that I discovered that I loved. That was probably my favorite part of September and October…discovering foods I love, that I would never have tried otherwise. One of the biggest issues I had with the Whole30 the first time, was that I was never really prepared. I didn’t meal prep, and that lead me to feeling like I was starving most of the time.

So here I am, on day 11 of vacation AND being sick with the same head, sinus, cough crud that everyone in Michigan has right now, starting something new…but because I was actually able to do it the first time (and if you know me, like REALLY know me, you know I am kind of a quitter, a non-finisher, a give upper when things are too hard, so that was a HUGE accomplishment for me!) I think I have a better chance of doing things the right way this time.

This was my breakfast today…it is my most favorite Whole30 discovery, well, second to full fat coconut milk in a can as a coffee creamer. I love that you can add whatever veggies, and can cook the eggs however you like. This way is my fave, try it and let me know what you think!

Scrambled Eggs & Veggie Hash

Scrambled Egg & Veggie Hash

1 Sweet potato-peeled and diced
1 Russet potato-peeled and diced
1 Small onion-sliced
2 cups of fresh spinach- mine was originally fresh from Swallowtail Farms, but I threw it into the freezer, so technically it was frozen…but it doesn’t matter. Can use kale too…just take the stems out and chop.
2 farm fresh eggs (Our girls are FINALLY laying again! Kroger has some great ones at a great price too)
Olive oil, salt and pepper

Add a good amount of olive oil to a large skillet and turn on medium heat.
Add diced potatoes, salt and pepper and cook for a few minutes until they begin to soften and brown.
Add sliced onion and continue to cook until caramelized (YUM!!)
Add the spinach and more salt and pepper to taste.
Cook until fully wilted and potatoes are crisp/soft. (Cooked & brown)
Move to the side of the pan and add a bit more olive oil.
Crack the eggs in and salt and pepper. Cook eggs to your liking (I like scrambled for this)

Serve as much of the hash as you’d like (This gets me two meals-I just add 2 more eggs the next day) and all of the eggs.
Enjoy! IMG_2544

Dinner tonight …

inspiration from

Used Pearl Couscous in place of the acini Di Pepe and added 1/3 c chopped frozen kale to my bowl… boys vetoed me 😂

Also added a bit of grated ginger to the veggies.

Super simple & it was voted a win by the boys. (I’d do spinach vs kale next time)

Whole30 Day 2 reflections

If you’ve been reading, this should actually be day three… but pizza happened on Friday. So, yesterday was another day 1…But that’s ok! It’s given me more times to shop for good food and reflect on what is going into my mouth. Including opting out of eating 5 Guys fries! ( I know right?!?!) BUT… I did it!!

My morning saving grace is coffee. That hasn’t changed. What has changed this whole week is the addition of coconut milk… like the real stuff in a can. Oh. My. Gravy! Where has this been all my life?!?! SO good! It’s like a fancy drink but good for you!! I’ve noticed that it really helps to maintain my blood sugar levels and I can go longer until breakfast without feeling ‘hangry’.

Another saving grace is Dasani Sparkling water-berry flavored-in a can. I love wine. But since I can’t have it right now, having this with dinner is almost like having a glass of sparkling wine. I think I’ll try 100% grape juice too, but for now the water works…plus it’s water and I have a really hard time with drinking enough.

Oh! I hard boiled a dozen eggs to have on hand too. This will help during the week when I enter the totally nut free school zone (THAT has been really hard!). Hope it works/helps!

Anyway…. onto day 2… I know it’s only noon, but I think I’ll make it through today too. This was breakfast: PB & J #whole30 style- toasted sweet potato, almond butter and mashed fresh raspberries and peaches ❤️

Dinner plans include chicken and roasted potatoes with some sort of greens.

At the start of my journey…

I am 50 lbs overweight

I have horrible joint & foot pain

I have cystic acne

I am on medications for anxiety, depression & arthritis

I am exhausted all the time

I rarely eat vegetables

I crave chocolate, baked goods & pastries and never say no when offered

I have very dry skin, with the exception of my face

I am easily distracted

I am frequently out of breath when walking up stairs

I seldom drink water

My knees hurt

My hips hurt

My back hurts

I’m tired.